From the Kitchen of Brett Broussard

Leftover turkey
1 pound smoked sausage, cut half-moon
3/4 cup canola oil
3/4 cup flour
2 1/2 gallons water or turkey stock
2 bundles green onions
1 container Guidry trinity (onion, celery, pepper)
1 bundle parsley
2 tablespoons chicken base
2 tablespoons garlic
1/4 cup Cajun seasoning
1 tablespoon garlic powder
1 tablespoon hot sauce
3 cups okra
2 tablespoons gumbo file

Mix flour and oil and make a roux over medium-high heat. The roux should be the color of a Hershey's specialty dark chocolate. Add Guidry's seasoning mix and cook for 3-5
minutes. Add garlic and okra and cook for an additional 2 minutes. Add water (or stock) slowly and simmer for 1 hour. Add sausage back, garlic powder and simmer for 45
minutes. Add turkey and remaining ingredients and simmer for 30 minutes.

From the Kitchen of Brett Broussard

1 onion
1 bell pepper
1 can 16 ounce chili beans with liquid
1 can 15 ounce kidney beans with liquid
1 can 15 ounce corn with liquid
1 can 8 ounce tomato sauce
1 pound ground meat
1 cup water
1 can rotel tomatoes (mild)
1 can diced tomatoes
1 package taco seasoning mix

Sauté onions and bell pepper until clear in butter. Brown ground meat and mix all ingredients together and cook on low from 3-4 hours. Garnish with sour cream and cheese.

From the Kitchen of Brett Broussard

1 pound sweet potatoes (cubed)
1/2 cup purple onions (diced)
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 teaspoon salt
2 teaspoons fresh thyme
1 teaspoon cumin
3 cups chicken stock
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 cup heavy cream

Preheat oven to 450 degrees. Prepare the sweet potatoes. Place sweet potato cubes and onions in a large bowl. Sprinkle with salt, thyme, and cumin. Toss so all pieces are
well coated with olive oil and seasonings. Roast the sweet potatoes. Spread the sweet potatoes and shallots out on a foil or silicone-lined baking sheet. Roast for 25 minutes or
until cooked through and nicely caramelized and browned around the edges. Remove from oven. While the sweet potatoes are roasting, heat chicken stock in a saucepan on
the stovetop until steamy. Blend the sweet potatoes. Place the cooked sweet potatoes and shallots in a pot and add heavy cream. Puree until smooth. Serve. Taste for seasoning, add more salt and pepper to taste.

From the Kitchen of Brett Broussard

1/2 pound bacon, chopped
1 medium red onion, chopped
3 ribs celery, chopped
4 tablespoons butter
1 cup all-purpose flour
3 cups chicken stock
4 cups whole milk
1 pound white cheddar cheese, grated
1 tablespoon Tabasco sauce
1 tablespoon Worcestershire sauce
1/2 cup warm ale

Cook bacon until lightly browned. Add onion, celery, and butter and saute until the onions have softened, about 5 minutes. Add flour and cook, stirring constantly, for about 4 minutes over medium heat. Whisk in chicken stock and bring to a boil.
Reduce heat to simmer and cook for 15 minutes. Add milk and continue to cook over low heat for another 15 minutes (Do not boil after adding milk). Remove from heat and add cheese, Tabasco, Worcestershire, salt and pepper to taste, and warm ale.

From the Kitchen of Brett Broussard

2 cups vegetable stock
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 teaspoon curry powder
1 medium sized butternut squash (about three cups), peeled, seeded, and cut into 1/2 inch pieces
1 cup full-fat coconut milk
1 tablespoon salt
1 teaspoon black or white pepper
pinch freshly grated nutmeg
green onions

Heat a couple of tablespoons of the stock over medium-high heat. Add the onion and sauté for about 5 minutes, stirring frequently. Add the garlic and ginger and continue to sauté for an additional minute. Add the curry powder and stir well. Add in the broth and the butternut squash. Bring to a boil, cook uncovered, over medium heat until the squash is tender, about 10 minutes.

Add the coconut milk and seasoning and place everything in a blender or use an emulation blender to blend until smooth.

Thin soup with more broth if needed and adjust seasonings to taste. Top with green onions.